Add flour, cornmeal, and salt to a food processor. Pulse to combine. Add the cold cubed butter and pulse 3-4 times until the cubes are broken up a bit. Combine the egg yolks with 1 tablespoon of the water. Add to the food processor while it is running. Continue to run until mixture begins to come together into a ball, about 5-10 seconds. Add more water, if necessary. Shape into a disk, cover with plastic wrap and chill in the fridge for at least 2 hours.

Combine the ricotta cheese, egg, garlic, salt, pepper, basil, thyme, and 3/4 cup of parmesan cheese.

On a lightly floured surface, roll the crust dough out into a rough 12-inch circle. Spread the ricotta cheese mixture in the center of the dough, leaving about 3-4 inches clear around the edges. Top with the sliced zucchini and tomatoes. Sprinkle with remaining 1/4 cup parmesan cheese. Season with more salt and pepper.

Fold the edges of the dough up and over the filling. Brush with egg wash. Bake on a sheet pan lined with parchment paper until crust is golden, 40-45 minutes.

Let sit 15 minutes before serving. Can be served hot or at room temperature. Store leftovers in the fridge for up to 5 days.